Slow Cooker Basil Chicken in Coconut Curry Sauce–Adapted from The Food Charlatan

Sure it’s summer, but that doesn’t mean you can’t break out the slow cooker when you are pinched for time.  This chicken dish has a super fresh flavor that is perfect for summer.  The coconut curry sauce and cilantro combine for an awesome punch.

Ingredients

3 pounds boneless, skinless chicken thighs

1 teaspoon olive oil or spray oil

2 14.5 cans coconut milk

2 tbsp dried basil leaves

2 teaspoons salt

1 teaspoon pepper

2 tablespoons yellow curry powder

1 teaspoon chili powder

1 large red onion, chopped

2 teaspoons garlic powder

1 large jalapeno, seeded and diced

1/2 teaspoon ground ginger

1/2 cup fresh cilantro, chopped

Instructions

  1. Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
  2. When the oil is hot, add some chicken thighs. Don’t put them too close together, you want to avoid steaming.
  3. Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
  4. Remove the chicken to a plate.
  5. Repeat searing process with the other chicken thighs. If there is still enough grease in the pan then you don’t need to add more oil.
  6. Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder. Stir to combine.
  7. Add the chopped red onions, garlic, and jalapenos.
  8. Add the browned chicken and stir to combine.
  9. Cook on high for 4-5 hours, or on low for 6-8 hours.
  10. Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
  11. Add the ginger to the slow cooker.
  12. In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it’s not lumpy. Add this to the crock pot and stir.
  13. Shred the chicken. It should just be falling apart.
  14. Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
  15. Season with salt and pepper to taste. Stir in the cilantro.
  16. Serve alone as a stew, with rice, cauliflower rice, or naan.

I’m getting hungry just thinking about this dish.  Luckily, I made it yesterday and can have some for lunch!  I hope you like it as much as I do.   You can find the original recipe here.